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1 Page 1 of 6 Hospitality 101 is an individual NJ FCCLA State Event that introduces students to the hospitality industry. It has three parts: a pre-event interview, a restaurant serving simulation, and a knowledge test. NEW JERSEY CORE CURRICULUM STANDARDS ELA-Literacy.SL Present information, findings, and supporting evidence, conveying a clear and distinct perspective, such that listeners can follow the line of reasoning, alternative or opposing perspectives are addressed, and the organization, development, substance, and style are appropriate to purpose, audience, and a range of formal and informal tasks A A C C F C C C C C.21 Analyze the role of personal responsibility in maintaining and enhancing personal, family, community and global wellness. Apply critical thinking and problem solving strategies during structured learning experiences. Characterize education and skills needed to achieve career goals, and take steps to prepare for postsecondary options, including course selections, assessments, and extra-curricular activities. Develop personal interests and activities that will support declared career goals and plans. Demonstrate a positive work ethic in various settings, including the classroom and during structures learning experiences. Identify transferable skills in career choices and design alternative career plans based upon those skills. Develop job readiness skills by participating in structures learning experiences and employment seeking opportunities. Pursue a variety of activities related to career preparation (e.g., volunteer, seek employment, apply for training grants, higher education grants and loans.) Evaluate the responsibility of employers and employees for maintaining workplace safety and health rights related to a particular occupation/career. Analyze employment trends by industry sector to determine how employment and training requirements change over time I.(1).1 Use basic reading, writing and mathematical skills to provide food production and services to ensure a positive guest/customer experience I.(1).3 Demonstrate listening, writing, and speaking skills to enhance guest/customer satisfaction I.(1).6 Manage problems in ways that ensure continuity of quality service in industry businesses I.(1).8 Demonstrate knowledge of safety and sanitation procedures used in the industry and apply these procedures to maintain safe environments I.(1).9 Research and compare career opportunities and qualification to broaden awareness of careers available in this industry EVENT CATEGORY Junior: Grades 6-9 Senior: Grades Occupational: Grades 10-12

2 Page 2 of 6 ELIGIBILITY 1. Each Chapter may submit one (1) participant for every twelve (12) affiliated chapter members with a maximum of two (2) participants per event category. An event category is determined by a member s grade in school and affiliation status. 2. Participation is open to any affiliated FCCLA member. REGULATIONS 1. Prior to the State Leadership Conference, Hospitality 101 participants must conduct a field observation/ interview on site at a local restaurant/establishment. The purpose of this interview is for students to understand the scope of the hospitality industry as it relates to food service and appreciate the training and skills necessary to become successful in this field. Participant must complete an interview that has a minimum of five (5) questions; three (3) questions are provided to launch the interview process. A photo of the interview must be included in the file folder. The information from the interview must be typed, not exceed two (2) pages and submitted at the testing site prior to the Opening General Session at the State Leadership Conference. 2. Each participant must submit three (3) stapled sets of the interview in one letter sized file folder at the testing site prior to the Opening General Session at the State Leadership Conference. The folder must be labeled on the front cover, upper left corner as follows: A. Participant Name B. School/Chapter Name C. Event Name (Serving Up Success) D. Event Category 3. Each participant will have fifteen (15) minutes for the restaurant-serving simulation portion of the event, which will consist of: - Setting the table - Clearing the table - Seating the guests - Presentation of check - Introduction and presentation of menu - Responses to judges questions - Taking the order - Serving food and beverage - Proper charges for food and tax and totaling of guests charges 4. Prior to the competition the participant should visit the New Jersey FCCLA web site at and visit the competitive events section. Click on Hospitality 101 for more information about hospitality standards. 5. Each participant will provide personal uniform, proper shoes, appropriate hair covering, and/or restraint. 6. NJ FCCLA will provide the following items: - Cloth table coverings and cloth napkins - Dishware, flatware, glassware - Menu - Food and beverages available on menu - Condiments 7. Each participant will be responsible for setting the table and serving the items ordered by the judges. 8. After seating the judges, who are the guests, participant will begin the serving process by offering a menu, taking beverage orders, etc. Participant should consider the appropriate sequence of courses. 9. This is a simulation of food service and hospitality. The menu items will be food models. 10. The participant must respond to the service needs of their customers. The competitor who is acting as a server must pay attention to the verbal and non-verbal communication, as well as the actions of their guests/ judges. Customer service is a priority. 11. Each participant is required to clean the work area in preparation for other participants. 12. Tax will be added to the check at the rate of 7% and gratuity at the rate of 18%.

3 Page 3 of Following the event, judges will question the participant for approximately five (5) minutes. Participant must be able to answer scenario questions that may include but are not limited to health and safety. 13. See GENERAL INFORMATION AND RULES in these guidelines. SERVING UP SUCCESS SPECIFICATIONS File Folder Each participant will submit one (1) letter size file folder containing three (3) identical sets, with each set stapled separately, of the items listed below at the testing site during the State Leadership Conference. The file folder must be labeled on the front cover, upper left corner as follows: Participant Name School/Chapter Name Event Name (Serving Up Success) Event Category Project Identification Page One 8½ x 11 page on plain paper, participant must include name, school/chapter name, event name, event category. Restaurant Interview Type the questions and responses to a minimum of five (5) interview questions. Use 8½ x 11 plain paper. Attach this to Field Observation Cover Page. Photo A photo of the interview must be included to verify an on-site meeting with a restaurant manager. Written Objective Test Each participant will be given twenty (20) minutes to complete an objective examination about the Hospitality Industry. The test will be given separate from the simulation and location will be announced in the program. Participants will not be allowed to bring in pre-written notes or reference materials to the test site. No talking will be permitted by participants once the test has been started. The test may be given either electronically or on paper. The test given will include specific category appropriate questions. Business attire or Competition attire is required for the test. Written Objective Test The test will include all aspects of the hospitality industry, front of the house jobs and customer service. Personal Characteristics Students will role-play as a server in a food service operation, using professionalism and hospitality industry standards. Personal Appearance Oral Presentation Clean and well groomed with appropriate attire. Speak clearly with appropriate pitch, tempo and volume. Use appropriate body language including gestures, posture, mannerisms, eye contact and appropriate handling of notes or note cards if used. Use proper grammar and pronunciation.

4 Page 4 of 6 Demonstration/Job Performance Students will simulate a restaurant s food service operation. The demonstration is not to exceed fifteen (15) minutes. Set Table Accurate table setting according to the menu. Seating Politely greet and seat guests. Taking Order Record food and beverage order accurately. Serving Serve food correctly and elegantly. Good use of time allotted. Enthusiastic with a positive work ethic Safety and Sanitation Proper precautions for health, safety and sanitation are followed. Clean and organized work area. Check Accurate food charges incorporating tax and tip. Customer Service Overall job performance meets customer expectations, using good judgment. Responding to Cues Appropriate responses to verbal and non-verbal communication to meet customer service needs Provide clear and concise answers to evaluators questions regarding subject matter. Demonstrates knowledge of Hospitality expectations and careers.

5 Page 5 of 6 Field Observation/Interview Cover Page Name of Participant School/Chapter Name of Restaurant/Establishment Address of the Restaurant/Establishment Date of Visitation Signature of the Manager on Duty Visit a reputable restaurant for the purpose of observing the front of the house jobs. Make an appointment in advance. Avoid peek business hours and upon arrival explain your objectives to the manager on duty. Dress appropriately for a business setting and, interview the manager on duty. Include a photo of the interview. Ask a minimum of 5 questions that include the following: 1. What type of training is needed in order to become an excellent server? 2. How does your business maintain quality of service and satisfy customer needs? What opportunities do you give your employees to become leaders in their field and customer-focused employees? 3. How does personality, attitude and communication skills help you interact with difficult situations that arise with customers and coworkers? Please attach the questions and answers to this sheet.

6 Page 6 of 6 HOSPITALITY 101 RATING SHEET Name School Check One Event Category: Junior Senior Occupational Write the appropriate rating under the SCORE column. Points given may range between 0 and a maximum number indicated. Where information is missing, assign a 0. Total the points and enter under TOTAL SCORE. Evaluation Criteria FILE FOLDER Restaurant Interview: Complete with an interesting questions Neat, legible, Cover Page signed, & verified Very Poor Fair Good Good Excellent Score OBJECTIVE TEST Written Objective Test PERSONAL CHARACTERISTICS Personal Appearance: Clean, well-groomed with appropriate attire Oral Presentation: Poised, polite, and pleasant in verbal and non-verbal communication using proper grammar and pronunciation DEMONSTRATION/JOB PERFORMANCE Table Setting: Neat and appropriate Greeting and Seating: Politely greet and seat guests. Serving: Appropriate presentation and removal of food, beverage items and table appointments, good use of time allotted. Enthusiastic with a positive work ethic Safety and Sanitation: Use and awareness of proper health, safety and sanitation procedures. Clean work area and good care of equipment. Check: Guest check legible; accurate account of charges, tax and tip Customer Service: Job performance; meets customer expectations, using good judgment Responding to Cues : Intuitive of guests needs with appropriate action Responses to Evaluators Questions Total Score Comments Verification of Total Score (please initial) Evaluator Room Consultant Circle Rating Achieved: Lead Consultant Gold: Silver: Bronze: 70-78